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15Ingredients
40Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3/4 lb. mushrooms (sliced)
- 6 potatoes (medium golden, rinsed & cut into 1 inch pieces)
- 2 carrots (diced)
- 1 stick celery (chopped)
- 1/2 chopped onion (or 1/2 cup sliced leeks)
- 4 cloves garlic (minced)
- 4 cups water
- 1 cup coconut milk (full fat)
- 1 tsp. turmeric
- 1 tsp. ground mustard
- 2 bay leaves
- 6 sprigs thyme
- 1 pinch sea salt (to taste)
- 1 pinch nutmeg (optional)
- 2 cups baby spinach (or broccoli florets)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol |
| Sodium150mg6% |
| Potassium1970mg56% |
| Protein12g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate64g21% |
| Dietary Fiber10g40% |
| Sugars9g |
| Vitamin A130% |
| Vitamin C130% |
| Calcium10% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Laura a year ago
This soup was absolutely excellent! I make large amounts of many soups to freeze for later and give away so I made 2 .5 times the amount which filled my stockpot. It’s definitely going to be one of my staples! It is savory and hearty and best of all, healthy! It’s one I will be serving company. I am not vegan so I decided to to make it richer by substituting 2 cups heavy cream for 2 of the cups of water. I also used my hand blender, just a bit, to pulverize some of the veggies and make it thicker. Turned out perfect!